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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Queso & Guac Recipe

Queso & Guac Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Queso & Guac Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups white American cheese, shredded or chopped; 1 cups jack or mild cheddar cheese, shredded; 1 cups whole milk; 0.5 cups half-and-half or heavy cream; 1 tbs unsalted butter; 1 tsp all-purpose flour; 3 tbs diced canned green chiles (mild or hot); 0.25 cups diced tomato (seeds removed); 2 tbs finely chopped white or yellow onion; 1 tsp minced garlic; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped (for garnish); 4 to taste lime wedges (for serving); 6 cups tortilla chips (for serving); 3 ripe avocados (medium); 0.5 cups finely diced roma tomato (seeds removed); 3 tbs finely minced red or white onion; 3 tbs fresh cilantro, chopped; 2 tbs fresh lime juice; 0.25 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs minced jalapeño (optional, seeds removed for milder)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves6

Make Queso & Guac Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso

2 cups white American cheese, shredded or chopped

1 cups jack or mild cheddar cheese, shredded

1 cups whole milk

1/2 cups half-and-half or heavy cream

1 tbs Unsalted butter

1 tsp 00 bread flour

3 tbs diced canned green chiles (mild or hot)

1/4 cups diced tomato (seeds removed)

2 tbs finely chopped white or yellow onion

1 tsp minced garlic

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbs fresh cilantro, chopped (for garnish)

4 to taste Lime wedges (for serving)

6 cups tortilla chips (for serving)

Guacamole

3 ripe avocados (medium)

1/2 cups finely diced roma tomato (seeds removed)

3 tbs finely minced red or white onion

3 tbs Fresh cilantro, chopped

2 tbs Fresh lime juice

1/4 tsp Ground cumin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs minced jalapeño (optional, seeds removed for milder)

Method

Queso

Prep

Shred or chop the cheeses into small pieces so they melt evenly. Drain diced green chiles and pat dry. Dice tomato, finely chop onion, and measure spices.

In a medium saucepan set over medium heat, melt the butter until foaming but not browned (about 1 minute). Stir in the flour and cook, stirring, for 30–45 seconds to form a light roux.

Slowly whisk in the milk and half-and-half, bringing the mixture to a gentle simmer. Continue whisking occasionally until slightly thickened, about 3–4 minutes.

Reduce heat to low. Add the shredded/chopped cheeses in small handfuls, stirring or whisking after each addition until fully melted and smooth before adding more. This prevents graininess.

Stir in the diced green chiles, diced tomato, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Cook on low for 1–2 minutes to combine flavors, stirring so the queso remains smooth. Taste and adjust salt or spices as needed.

Keep the queso warm on the lowest heat or transfer to a small slow cooker or fondue pot set to low. Stir occasionally; if it thickens too much, whisk in 1–2 tablespoons of milk to reach dipping consistency.

Just before serving, sprinkle chopped cilantro over the queso and place lime wedges on the serving board.

Guacamole

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Use a fork or potato masher to mash to your desired texture (smooth to chunky).

Add the diced tomato, minced onion, chopped cilantro, lime juice, ground cumin, salt, pepper, and minced jalapeño (if using).

Fold ingredients together gently until combined. Taste and adjust seasoning or lime juice. If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 2 hours.

Transfer guacamole to a serving bowl and garnish with a small sprinkle of cilantro and a few extra diced tomatoes if desired.

Assembly & Serving

Place the warmed queso in a shallow serving bowl or keep it in the small slow cooker/fondue pot. Place the guacamole in a separate bowl alongside. Arrange tortilla chips around both bowls and provide lime wedges for squeezing.

Guests can scoop guacamole onto chips or spoon queso over chips; for variety, try a chip with both queso and a dab of guac. Serve immediately while queso is warm.